Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
- 1/4-CUP SERVINGServings
- 1 tsp. whole cumin seeds
- 2 15-oz. cans chickpeas, rinsed and drained
- 3 Tbs. lemon juice
- 3 cloves garlic, chopped (about 1 Tbs.)
- 1/4 tsp. hot paprika
- 1/8 tsp. cayenne pepper
- 2 Tbs. olive oil
- Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.
- Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped. With machine running, add olive oil in steady stream, and process until smooth.
- Spoon mixture into shallow bowl, and season with salt and pepper. Serve at room temperature.
- Serving Size: Makes about 3 cups
- Calories: 85
- Carbohydrate Content: 11 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Sodium Content: 176 mg
- Sugar Content: 1 g